>I veganized this recipe from Rachel Ray’s site; it’s actually a Paula Deen recipe. I’m happy with the way this turned out; but I think it needs about 2-3T less butter than is called for..and I’m going to test a version using a combination of silken tofu and chia eggs to replace the eggs-in this recipe I used all chia. This was just a little too oily; but maybe that’s just me and the fact that I typically reduce oil in recipes once I’ve made them before. This pie is more like a pecan pie made with pumpkin custard as the filling, instead of the sticky sweet traditional pecan pie filling. There’s no pumpkin pie spice in it; which is a nice change since most pumpkin pies are flavored by pumpkin pie spice; which kind of overwhelms pumpkin. Pumpkin is kind of mild in my mind; so you have to let it be the star sometimes; and let spices take a break!!
The pie turned out gorgeous, and because it’s a Thanksgiving tester; I brought it to work for non-vegan coworkers to try. Testing food on non-vegans is the best. They’re totally honest and not at all vegan-food biased.